The amazing thing is that I kept checking my blood sugar last night, and it never got above 130, and when I checked this morning, I was still in ketosis! I have read that chocolate doesn't raise the glycemic index much because of the fat, maybe that's why.
Have you taken a look at that glycemic index table yet? Did you notice that brown and white rice are about the same and so is white and wheat flour? That makes me really suspicious of the premise of the Sugar Busters diet - if white flour is bad why eat wheat flour? And if white rice is bad why eat brown rice? If an increase in insulin is bad, why not limit your diet to food that doesn't increase the insulin in your blood?
I wonder why barley has such a low glycemic index? And that dal on the list, I wonder why it has a much lower glycemic index that other lentils? I'm going back on the diet today, next time I decide to cut loose I am going to try some barley and some of that dal and see what it does to my blood sugar and whether it affects the ketosis at all.
In one of today's Sunday newspaper supplements, USA Weekend, there is a recipe for chocolate cake using chickpeas instead of flour and butter - I wonder if it works!
Chocolate Valentine Cake
1 1/2 cups semisweet chocolate chips
2 cups (19 oz. can) chickpeas (garbanzo beans) drained and rinsed
4 eggs or 1 cup egg substitute
1 cup sugar
1/2 tsp. baking powder
1 Tb. powdered sugar
In a small bowl, melt chocolate in microwave, 2 minutes at medium. In blender or food processor, combine beans and eggs. Add sugar, baking powder and chocolate. Process until smooth. Pour batter into non-stick 9 inch heart shaped or round cake pan. Bake for 45 minutes at 350 degrees, or until a knife inserted comes out clean. Cool. Sprinkle with powdered sugar. Cut into ten wedges. Serve with raspberry sauce.
Raspberry sauce
1/2 cup seedless raspberry jam (use the spreadable fruit kind)
2 tsps fresh lemon juice
1 pint fresh raspberries
In a bowl, microwave jam until melted. 1 minute. Stir in lemon juice and raspberries. |
